FURMINT

INTRODUCTION
Furmint is the number one white grape variety in Hungary in terms of quality, the benchmark
white variety of the country. Tokaj makes up 96% of the total plantings, while the remaining 4%
is located around lake Balaton (Somló, Badacsony, Balaton-felvidék) and Eger’s wine region.
In 2019 Furmint’s total vineyard area in Hungary was 3950 hectares. Also the main variety in
the famous Tokaj sweet wines.

DOMINANT FLAVORS OF DRY FURMINTS MAP

TOKAJ
LIME APPLE QUINCE PEAR ALMOND MINERALITY
EGER

TASTE PROFILE FRUIT

SOMLÓ
BALATON-
FELVIDÉK

ACIDITY BODY

ALCOHOL SWEETNESS

TYPICAL FLAVOURS COLOUR

FLORA
L
L
RA
NE
MI
CHAMOMILE
SMO

M
SSO
ST

KE

LE
ON

BLO

SA
GR
PP

LT
Y

Y
NA

EE

LE
EE

PP
UITS

A
FRU
GR

FIG OW
ELL
IT
DRIED FR

Y
PEAR
RAISIN
GOOSEBERRY

PPLE
PINEA
UIT

LIME
AL FR

O LEM
NG
MA ON
C

GR
OPI

AP

CIT
UT

EF
TR

LN

RU
NECTARINE

RU
OR
OND
WA

IT
OT

S
AN

FR
APRIC

UI
ALM

GE

E
STON

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FURMINT
Dobogó – Furmint
Wine region: Tokaj
The first impression was of morning sunshine the color
of straw. Freshly cracked flint on the nose, the salty sea
breeze, and the ripening lemons in the Winery’s garden
come to mind. A rich dry Furmint that is a perfect
reflection of the 2017 vintage.

Kreinbacher – Furmint Selection

Wine region: Somló
Pleasant pear, lime, and white flowers in the nose –
quite cool character. The wine is well-balanced and
shows great elegance and vivacity. Exciting details are
revealed on the palate such as the mineral, and salty
notes of the Somló vineyards. A Furmint with a velvety
texture and remarkable length.

Balassa – Tokaji Furmint

Wine region: Tokaj
The estate wine of Balassa Winery starts with typical
Furmint aromas: quince, pear, and white flowers and
hint of minerals and nuts. Medium+ body with lively,
crispy acids in the middle taste and slowly decaying
sweet spices and fruits at the end.
One more glass, please!

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 HÁRSLEVELŰ
INTRODUCTION
Hárslevelű is an aromatic variety it gives excellent dry and sweet wines. The grape is
autochthonous in the Carpathian Basin. It is planted in several Hungarian wine regions
like Eger, Villány, Somló, but most prominently and especially in Tokaj-Hegyalja, where it is
blended with Furmint to produce Tokaji Aszú and other dessert wines. The grape likes the
warm volcanic soils but also provides exciting wines on loess.

DOMINANT FLAVORS OF HÁRSLEVELŰ MAP

TOKAJ
LINDEN DRIED HONEY PEAR PEACH MINERALITY
BLOSSOM FRUITS EGER

SOMLÓ

TASTE PROFILE FRUIT

ACIDITY BODY VILLÁNY

ALCOHOL SWEETNESS

TYPICAL FLAVOURS COLOUR

L
ERA FLO
RA
MIN L
ROSE
STON

M
SSO
SA

Y
LTY

ME
BLO

MA
IT

NG FU
FRU

R
PA
DEN

O
ICAL

LIN

LEEC E
PPL
HY EN A
TROP

GRE
GREEN FRUIT

MELON
YELLOW APPLE

HAY GO PEA
R
US

L OS
NA EB
ICI
O

GRAPEFRUIT SEED

ER
ACE

M ED RY
RB

OT
HE

RIC

LIM
LEM
H
AP

PEAC

E
N O

CIT
NE RUS
STO FRUIT

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HÁRSLEVELŰ
Royal Tokaji – Dry Hárslevelű
Wine region: Tokaj
Pale green in appearance, fresh fragrant nose, crisp
and dry with hints of spice accompanied by floral aro-
mas and a long round finish. This vintage is outstand-
ing for dry wines.

Kreinbacher – Hárslevelű Selection

Wine region: Somló
Cool and likable on the nose: restrained acacia honey,
flowers, and fresh fruits. The wine has a medium-plus
body with vivid acidity. Intense, sappy fruitiness char-
acterises the aromas, while the aftertaste boasts the
exciting encounter of honey and the salinity of Somló.
Great balance and harmony.

Bukolyi – Hárs-Furmint Nagy-Eged

Grand Superior
Wine region: Eger
A rich and vibrant organic white blend of local variet-
ies with the characteristics of the terroir: silky texture,
zesty acidity, and chalky overtones.

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 JUHFARK
INTRODUCTION
It is an old Hungarian variety, named for its elongated bunch, which resembles the shape of
a sheep’s tail. As a neutral variety, it has a high acidity and a discreet fruitiness, but it also
reflects the character of the growing region.. Today it is mostly used to make varietal wines, but
it used to be an important ingredient in Somló wine, made from a blend of 3-6 grape varieties.
In addition to Somló, it is grown in the Balaton highlands.

DOMINANT FLAVORS OF JUHFARK MAP

LEMON GRAPEFRUIT MINT PEACH MINERAL

SOMLÓ

BALATON-

TASTE PROFILE FRUIT

FELVIDÉK

ACIDITY BODY

ALCOHOL SWEETNESS

TYPICAL FLAVOURS COLOUR

ER A L
MIN FLO
RA
UIT L
ACACIA

FR
SALT

AL
SE
RO
IC

ER
OP

LE

W
TR

EC

LO
HY

RF
DE
GRE
EN T EL
EA LE
N APP
GREE
GREEN FRUIT

LAVENDER
CEOUS

PEAR
MINT SS
HERBA

A GO
T GR OSE
CU BER
HLY RY
S
GRAPE

FRE
LIM
LUM

E
FRUIT S
H

EN P

LEM
AC

APRICOT
PE

ON

CI
GRE

TR
EED

US
FRU
NE IT
STO

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JUHFARK
Kreinbacher – Juhfark – Sheep’s tail
Wine region: Somló
Pale green in appearance, fresh fragrant nose,
crisp and dry with hints of spice accompanied by
floral aromas and a long round finish. This vintage
is outstanding for dry wines.

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 OLASZRIZLING
INTRODUCTION
Olaszrizling is the most popular Hungarian white variety in the neighboring countries known as
Grasevina, Welschriesling, Laski Rizling, and Riesling Italico. Important regions of the variety
are around Lake Balaton and Eger. Both reductive and oaky styles are common. The reductive
style provides fresh, crispy, easy to drink wines, while the oak gives depth and an extra layer
to the wine.

DOMINANT FLAVORS OF OLASZRIZLING MAP

EGER
REZEDA ALMOND LEMON APPLE PEACH
(WHITE FLOWER)
BALATONFÜRED-CSOPAK
BALATON-

TASTE PROFILE FELVIDÉK BADACSONY

FRUIT BALATONBOGLÁR

ACIDITY BODY

ALCOHOL SWEETNESS

TYPICAL FLAVOURS COLOUR

FLOR
AL AL
R
NE
MI
REZEDA
SMOK

M
STO

SO

SA
E

LOS
NY

LT
IT

Y
RU

LE
DB

PP
LF

NA
ON
ICA

MEL E
RE
GR E
ALM

ON
TROP

G
P PLE
OW A
EN FRUIT

YELL
GRASS PEAR
US

GOO
BACEO

HAY SEBE
RRY
T
HER

MIN
GRA

T LIM
NU E
PEFR

L
WA
LE
D

UIT

MO
ON

CI
APRICO

N
ALM

RU
T
SE
PEACH
L

E S
RN
ED

FR
KE U IT

STONE

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OLASZRIZLING
Figula – Olaszrizling – Welschriesling
Wine region: Balafonfüred-Csopak
Crisp bouquet of discreet green fruit flavors followed
by round harmony of delicate acids and a long finish.
This wine is made from the most important white grape
variety of the Balatonfüred-Csopak wine region.

Kreinbacher – Olaszrizling Selection –

Welschriesling
Wine region: Somló
White flowers, almond and fruits like fresh apple lead
the aromas. Round and well-structured wine with
medium-plus body, great acidity, and a smooth texture.
After the ripe fruits on the palate, the aftertaste lingers
with salinity. The bitterish almond note typical for
Olaszrizling keeps in the shade to add an extra
layer of aroma.

Figula – Sóskút – Welschriesling

Wine region: Balafonfüred-Csopak
The vineyard is directly under a lime pit. Besides the
vine and almond, no other plant can survive in this
rocky limestone. The roots find their way through the
limestone to the aquiferic water.

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 CABERNET FRANC
INTRODUCTION
Hungary is fifth in the world in Cabernet Franc plantations, with more than 1400 ha, and Villány
has the largest vineyard area with 336 ha. Villány region has built a brand around this variety;
its name is Villány Franc. Villány’s moderate continental climate perfectly suits Cabernet
Franc. Aging potential depends on the classification level of the Villányi Franc, but each has a
serious one. The basic Classicus: 2-4 years, Premium: 5-10 years, and the Super Premium
category can keep up to 15 years.

DOMINANT FLAVORS OF CABERNET FRANC MAP

EGER
BLACK BLACK SOUR BLACKCURRANT EARTH
CHERRY PLUM CHERRY

TASTE PROFILE FRUIT

SZEKSZÁRD
VILLÁNY
TANNIN BODY

ACIDITY SWEETNESS

ALCOHOL
TYPICAL FLAVOURS COLOUR
M AL
ANI RE
DF
BLUEBERRY

RU
MEAT

Y
EER
LEA

IT
Y
TH

Y
R CH

RR
SA

ER

PE
ER

NT

BE

NC
SOU

T
AL
OTH

SP

IL S AN
RR
RA

HA
GRA
PHIT VIN DCU
E GS RE
ANT
CURR
COFFEE BLACK
PLUM
BLACK FR

O BLACK
TOBACC CHER
RY
BLA
CK
AR BER
LEAF
E

CED
EL

AT

RY
UITS
BL CINN
OL
ERN

A
ILL
AC
C

BLACKCURRANT

N
HO

KP

VA
DK

KC

EP
N

LIQU

PE
AC
KA

R
AM
BL

OK

TRUFFLE
OA

ORIC

ON
SM

MINT

SP
E

IC E
OUS
HERBACE

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CABERNET FRANC
Vylyan – Mandolás – Cabernet Franc
Wine region: Villány
A concentrated, serious wine with elegant structure,
but still refreshing. The complex aromas seduce the
senses: the sweet spicy notes unfold like the gripping
atmosphere of a delicacy shop with coffee, chocolate
truffles, roasted almonds, and dried berries. Delicate
experience with an everlasting finish.

A. Gere – Csillagvölgy dűlő –

Villányi Franc
Wine region: Villány
Opens with cold notes, mainly blackberry and ripe for-
est berries. Cinnamon, coffee, and a hint of clove in the
nose make the characteristic more amazing. All these
concentrate in an aromatic sip when tasting. Elegance
is given by the sweet barrel spices and the vibrant,
fruity structure of the vintage show nice balance. Ripe
aromas and fine tannins show its present condition but
its content suggests more about its long future.

Malatincszky – Noblesse CF –
Cabernet Franc
Wine region: Villány
The color starts as a deep ruby and then leans into
black. The wine has the aroma of forest fruits, coffee,
and cedar. Clean and sharp on the palate, represents
quality unequivocally. Intensity is present and it aug-
ments until potential. Enjoyable aromas are lasting,
you can feel the strength and the potency
behind the silkiness.

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 KADARKA
INTRODUCTION
Kadarka was most likely brought into Hungary by the Serbs during the Ottoman Occupation.
Many refer to Kadarka as Hungary’s answer to Pinot Noir. Wine made of Kadarka has a
medium-vivid acidity, restrained tannin level, and light to medium body.
It has fresh red berry fruit notes, like raspberry, redberry, sour cherry with spicey paprika notes
and a hint of herbal touch. Both reductive and light oaky wine stypes are common.

DOMINANT FLAVORS OF KADARKA MAP

RASPBERRY REDCURRANT SOUR SPICEY VIOLET

CHEERY PAPRIKA

TASTE PROFILE FRUIT KUNSÁG

SZEKSZÁRD
TANNIN BODY

ACIDITY SWEETNESS

ALCOHOL
TYPICAL FLAVOURS COLOUR
ERAL FLO
MIN R AL
VIOLET
EAR

ES
TH

RO
US

LE
AV E
EO

ES UM
RF
BAC

PE
HER

MINT Y
BERR
RASP

REDCU
JUNIPER
RED FRU

RRANT

ER ST
PP RA
PE WB
IT

CK ER
B LA RY
BLACKB

CH
ER

ON
G

E
CE

CINNAM

RR
GIN
PI

ERRY

S
Y

BL
AC
FRU K
ITS

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KADARKA
Heimann és Fiai – Porkoláb-völgy –
Kadarka
Wine region: Szekszárd
Cherry skins and goji berries (earthy, sweet, red,
piquant, dry). Tannins are so silky and slippery that
they almost undress the wine as you taste it. Cranberry
is too tart, raspberry is too sweet, redcurrant is too
tart. It balances, on point, somewhere on a tightrope
between them all, teasing the tongue to find what it is.

Sebestyén – Kadarka
Wine region: Szekszárd
The most ancient variety of the Szekszárd region.
Grapes are harvested partly from old vines giving
depth and flavors as well as from younger vines for
refreshment. It is very light, with gentle tannins.
It begs to be drunk.

Eszterbauer – Sógor – Kadarka

Wine region: Szekszárd
Our basic Kadarka has primary flavors, and easy
texture, with the harmony of the acidity and spices.
Easy and engaging appearance, youthful in the glass.
Intensive spicy fragrance, impressive and diverse.
These spices go on in taste, with fresh, red-berried
fruit flavors. It has a flavor of raspberry syrup, very
easy to drink. Excellent Kadarka for
everyday consumption.

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 KÉKFRANKOS
INTRODUCTION
The most planted grape variety. The origin of Kékfrankos is still unknown but most likely to be
within the area of the ex-Austro-Hungarian Empire. The traditional Hungarian Kékfrankos has
been aged in an oak barrel for 6-12 months. Kékfrankos has an essential role in the blend of
Bikavér (Bull’s Blood) in Eger and Szekszárd regions. Kékfrankos is by far the most important
rosé grape variety in Hungary.

DOMINANT FLAVORS OF KÉKFRANKOS MAP

SOPRON EGER
CHERRY SOUR BLACK PLUM VIOLET
CHERRY PEPPER

TASTE PROFILE FRUIT

KUNSÁG

SZEKSZÁRD
TANNIN BODY

ACIDITY SWEETNESS

ALCOHOL

TYPICAL FLAVOURS COLOUR

FLORA
L
R
HE
OT
VIOLET
JAM

E
ROS
WE

EA
TL

RT
RY
EA

H
EE
VE

CH

CO
S

FFE RRY
UR

E PBE
SO

RAS
TOBAC
RED FRUIT
OAK AND RNEL

C O
NT
BLACKCURRA
KE

CEDAR
STRA
WBER
L A RY
VANIL
AT E
OL PLU
OC M
CH
BLA
R

CH
EED

EPPE
EL

ER
CK
UR

N
S

BL
RY
CINNAMO

BER
LA

PY

BLACK P

AC
POP

K
RY

FR
UIT
S
E
S PI C

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KÉKFRANKOS
Bukolyi – Kékfrankos Nagy-Eged
Grand Superior
Wine region: Eger
Our most important variety combines power and grace.
Flavors of ripe blackberry and currant with savory
spices, a creamy body, lively acidity, and a minerally
backbone. A complex cool-climate terroir wine.

Vylyan – Kékfrankos
Wine region: Villány
It shows the unique character of the variety in an
honest and pure manner, creating a powerful and
lively wine with typically vivid acidity. This is why
we love it. The freshly poured wine brings about a
bouquet of lustful and spicy scents. In the mouth, this
is complemented by the fruitiness of black cherry and
rosehip, as well as the bitter aromas of dark chocolate.
Its elegance shows through lively acids.

Kristinus – Kékfrankos Selection

Wine region: Balatonboglár
Elegant appearance with a ruby red hue. Its intensive
cherry fragrance pairs with a spiciness typical to
its variety. Red berries on the palate, its taste is
characterized by lively acids and a hint of butter, which
is accompanied by a complex velvety tannin structure.

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 BIKAVÉR
INTRODUCTION MAP
According to legend, the defenders of Eger Castle in
1552 were given red wine to increase their courage and EGER
strength against the invaders. Since Turkish soldiers
never drank wine, they thought it must be from Bull’s
blood – the consumption of which the defenders of Eger
Castle became so brave and determined. However the
SZEKSZÁRD
first mention came from Szekszárd, “Bikavér” meant
full-bodied, deep-coloured premium red wines.

SZEKSZÁRDI BIKAVÉR EGRI BIKAVÉR

DOMINANT FLAVORS DOMINANT FLAVORS

BLUEBERRY BLACK- SOUR PEPPER OAKY BLACK- PLUM FOREST MINERAL VANILLA
BERRY CHERRY BERRY FLOOR

TASTE PROFILE INTENSITY TASTE PROFILE INTENSITY

TANNIN BODY TANNIN BODY

ALCOHOL SWEETNESS ALCOHOL SWEETNESS

ACID ACID

SZEKSZÁRDI BIKAVÉR BY VARIETIES EGRI BIKAVÉR BY VARIETIES

• At least 4 varieties. Kékfrankos must be the dominant grape
variety be 45% in the blend and 5% Kadarka.
• Merlot, Cabernet Franc and Cabernet Sauvignong are
permitted but they proportion shouldn’t exceed 40%.
• Other varieties are allowed: Blauburger, Malbec, Menoire,
Pinot Noir, Portugieser, Sagrantino, Tannat, Zweigelt.
• A mixture of at least four different grape varieties, none of
which may account for less than 5%
• Kékfrankos must be the dominant grape variety in the blend –
its proportion must be between 30-65%.
• The proportion of Turán and Bíborka varieties in the blend
should not exceed 10%.

2 CATEGORIES 3 CATEGORIES
CLASSICUS: minimum 12 months in oak. CLASSICUS: minimum 6 months in oak.
PREMIUM: cannot be launched earlier than on 31st December SUPERIOR: minimum 12 months in oak.
of the second year following the harvest. GRAND SUPERIOR: minimum 12 months in oak and single
vineyard wines only.

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BIKAVÉR
Sebestyén – Iván-völgyi Bikavér
Wine region: Szekszárd
Bikavér is a blend of Kékfrankos, Merlot, Kadarka and
Cabernet Franc. The grapes are from the very best
parcels of Iván valley located within the Szekszárd
region. Creating the perfect balance is always a
challenge. Elegant, concentrated, and balanced,
aged 22 months in Hungarian and French oak barrels.
It is a perfect example, which reflects the unique
flavors of vineyards.

St. Andrea – Áldás

Wine region: Eger
Deep and complex aromas, ripe red berries on the
nose complemented with minerality given by vineyards
with volcanic soil. The same fruits and minerals are on
the palate. A beautiful red wine with a medium body,
ripe and soft tannins, and Eger-style acids.

Bukolyi – Kisfiam Bull’s Blood

Wine region: Eger
The only certified organic Egri Bikavér. A typical blend
loaded with fruit, vibrant acidity, and well-mannered
tannins. Rich, structured, lively, and inviting at the
same time.

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 AROMATIC WHITES
HUNGARIAN AROMATIC WINES MAP
Aromatic white wines are the most popular and
consumed wines in Hungary. Cserszegi Fűszeres, NESZMÉLY
MÁTRA

Irsai Olivér, Zenit, and Sárgamuskotály are the

PANNONHALMA
well-known representatives of this style. Obviously, MÓR

every wine has aromas, but these wines explode KUNSÁG

BALATONBOGLÁR
out from the glass because they are fermented at
higher temperatures which boosts the fragrance
strength.
Aromatics wines often serve as fröccs (wine spritzer), especially during hot summer days.
These wines are consumed because of their intense bouquet, which fades with time, so it
isn’t worth aging in oak or in bottle for a longer time. A good aromatic wine should have crispy
acidity lighter body and lower alcohol level, 8-10 Celsius is perfect serving temperature for
them. Aromatic wines go well with intensely flavoured cuisines – Thai, and Indian particularly.
A handful Hungarian wine regions produce the most of the aromatic wines: Mátra, Kunság,
Mór, Neszmély, Pannonhalma and Balatonboglár. They are growing Cserszegi Fűszeres,
Irsai Olivér, and Zenit, however, the latter one is negligible in amount. Sárgamuskotály
(Muscal Lunel) is grown mostly in Tokaj and lesser extent in Mátra.

IRSAI OLIVÉR CSERSZEGI FŰSZERES

DOMINANT FLAVORS DOMINANT FLAVORS

APPLE LEMON RIPE PERFUME GRASS APPLE PEACH ELDER- PERFUME GREEN
GRAPES FLOWER SPICES

ZENIT SÁRGAMUSKOTÁLY
DOMINANT FLAVORS DOMINANT FLAVORS

GREEN ELDER- CANDIED PEPPERMINT PERFUME FRESH GRAPE VIOLET PEAR MELON PEACH
APPLE FLOWER PEAR

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AROMATIC WHITES
Figula – Zenit & More
Wine region: Balatonfüred-Csopak
Every year Zenit & More is the first Figula wine in the
cellar. Thanks to the vintage nice acidity, fantastic
fruitiness and lots of small bubbles describe the wine.

Sebestyén – Cserszegi Fűszeres

Wine region: Szekszárd
This dry wine is made out of the indigenous Cserszegi
Fűszeres grape. A bright summer wine with a fragrant
nose of exotic citrus fruit and elderflower. It has a
vibrant acidity that leaves the palate suitably refreshed.

Royal Tokaji – Yellow Muscat

Wine region: Tokaj
The Yellow Muscat is one of the dominant grape
varieties in Tokaj. Its aroma is reminiscent of fresh
pears and melons. On the palate, it is refreshing and
flavorsome with intense white peach and citrus fruit.
It is characterized by elegant, crisp acids. Excellent
balance with a long finish.

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 HUNGARIAN ROSÉ WINES
INTRODUCTION MAP
Hungarian rosé wines are primarily made of the
Kékfrankos variety. It is crucial to separete the must SOPRON EGER
and grape skin so the liquid gains only a light pink color. ETYEK
Hungarian rosé wines’ color could vary from very light BALATON-
FELVIDÉK
purple to salmon; however the most common is the KUNSÁG
BALATONBOGLÁR
intense pink.
SZEKSZÁRD
The color and flavors of rosé wines are more like HAJÓS-BAJA

red wines. However, their characteristics resemble

more of white wines – harsher acidity, and low or no tannins. Hungarian rosé wines are
not aged in oak casks. Rather, they are fermented in steel tanks and put out to the market
pretty quickly. Besides Kékfrankos, rosés are made of Kadarka, Pinot noir, Merlot, Cabernet
Sauvignon, and Syrah varieties too.
One Hungarian specialty is Siller which has been regarded for a long time as a byproduct of
Kadarka red wine fermentation. Wine producers removed some liquid from wats where the
red wines were fermented to make sure the rest would get enough color from grape skin, and
it also made the resulting red wine more intense. It has deeper color as a rosé wine and also
has some tannin.
Rosé wines are served on 8-10 Celsius. A perfect food pairing could be chicken, fresh
cheese, salads, and neutral meals made of pasta or vegetable.

DOMINANT FLAVORS HUNGARIAN ROSÉ WINES COLORS

STRAWBERRY REDCURRANT SOUR CHERRY CITRUS FLORAL

AROMAS

TASTE PROFILE FRUIT INTENSITY

TANNIN BODY

ALCOHOL SWEETNESS

ACID

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HUNGARIAN ROSÉ WINES
Pannonhalma Abbey – Tricollis Rosé
Wine region: Pannonhalma
This fresh rosé is coming from a cool vintage. Its
smooth and fruity notes are derived from the merlot-
cabernet grapes, while its essential crispness is
guaranteed by pinot noir. This wine is a clear and
vibrant freshener with a wide scale of aromas and a
long finish due to the ripe grapes.

A. Gere – Rosé
Wine region: Villány
Rose color, explosive, fresh fragrance of red berries
and tutti-frutti. Aromas of plums, black cherries, and
strawberries. Full mid-palate, dynamic structure, non-
obtrusive, elegant acidity. Fruits remain in focus all
through the medium finish.

Heimann – Mammaróza
Wine region: Szekszárd
The name was inspired by our Mater Familiae, Rózsi
mama. This wine is just as lively and welcoming as
she is. Our preference is for more substantial, complex
rosés so MammaRóza is always a blend of several
varieties.

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 TOKAJI
TOKAJ SWEET WINES MAP
Tokaj is the home of Aszú wine which is the most TOKAJ

famous Hungarian wine. However, there are a

couple of other sweet wine styles worth mentioning.
A common characteristic is that botrytized grapes
are used in production. Noble rot occurs when
Botrytis cinerea affects the bunches of the vine,
and it happens when there is enough moisture in
the vineyards humidity is from the Tisza river and
from it’s tributary Bodrog river.
In some years, noble rot is more intense in others not so considerable. Local producers say
that there are three years in every decade when circumstances are perfect for Aszú.
Besides noble rot the other important component which is obvious if you taste a Tokaj wine:
the soil. Rhyolite, zeolite, and tuff covers most of the vineyards and semi-precious stones
can be easily found too.

DOMINANT FLAVORS
THESE FLAVOURS MOST PROBABLY ARE
PRESENT IN ALL TYPES BELOW BUT THE
MOST PRONOUNCED ARE IN THE ASZÚS.
LEMON DRIED QUINCE LINDEN PROPOLIS MANGO ANANAS
PEELING APRICOT JAM FLOWER

ASZÚ
The Tokaj Wine – is made of a mixture of already fermented or
fermenting wine and crushed grapes affected by noble rot (aszú
paste). It used to be labeled by the number of puttonys. So three,
four, five, or six puttony (27,2 liter) of Aszú grape were added to
small Gönci barrel wine (136 liter). Since 2013 “Puttony” is only
measure of sugar levels in the blend. The higher the number, the
sweeter the wine is. So now only 5 and 6 puttony labels are used. 5
SZAMORODNI
It is made by harvesting and fermenting noble rot grapes with
regular grape berries. Sweet szamorodni wines can be as great
as an Aszú. Sweet szamorodni wines must have more sugar than
45 g/liter. There are dry Szamorodnies but much rearer than the
sweets ones its style is similar to Spanish sherry wines.

MÁSLÁS (COPY) AND

puttonyos Aszú must exceed the the 120 g/l suger level and wines
over 150 g/l can be labeled as 6 puttonyos Aszú.

ESZENCIA
This “wine” is made of free-run drops of aszú grape it has a shallow
alcohol level (around 3 ABV) so it is hard to name it as wine. Sugar
level is usually higher than 450 g/liter.
FORDÍTÁS (FLIP)
Both Máslás and Fordítás reuses the byproducts of Aszú. You
will get Fordítás if you pour wine or must again on the used Aszú
paste (pomace). Máslás is a blend of wine or must and used
Aszú lees. Lees is the leftover after a wine ferments and usually
separated from wine by racking.

vinotek.hu
TOKAJI
Balassa – Tokaji Furmint
Wine region: Tokaj
The estate wine of Balassa Winery starts with typical
Furmint aromas: quince, pear, and white flowers, and
hint of minerals and nuts. Medium+ body with lively,
crispy acids in the middle taste and slowly decaying
sweet spices and fruits at the end.
One more glass, please!

Royal Tokaji – 5 puttonyos Aszú

Wine region: Tokaj
This perfectly balanced 5 puttonyos wine is now
widely available throughout the world. Royal Tokaji’s
1st growth Nyulászó vineyard is the benchmark for
quality. As in all aszu wines, the three grape varieties
are Furmint, Hárslevelű, and Muscat de Lunel. The
characteristics are vivid gold color with honeyed
apricot and orange peel flavors which are uplifted with
dramatic acidity.

Dobogó – Sweet Szamorodni

Wine region: Tokaj
Dobogó Szamorodni 2017 is an explosion of sunshine
and fruit. It reminds us of our childhood, of the apple
pie baking in Granny’s oven.

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